Mulino Caputo Fioreglut Dolci
Italy
Mulino Caputo Fioreglut Dolci: the gluten-free flour blend (miscela di farine) of Caputo's Fioreglut line for cakes, biscuits and other sweet baking. It contains sugar, a raising agent, psyllium fibre, guar and iodized salt. Caputo lists 1% protein and publishes no W or P/L, since there is no gluten network to measure. Sold in 500 g and 1 kg bags. Hydration comes from the recipe.
Contains: sugar, raising agent, salt, other ingredients, psyllium, thickener (HPMC, xanthan, guar)
This mix already contains salt
When you bake with it, the calculator counts it and lists only what you add to the mix.
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 3.5 h at 22°C, inside a 1–7.5 h window. In the fridge at 4°C, it holds up to 24 h.
- Hydration range. From its specs, Pandough estimates 75–85% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 75–85%.
Mulino Caputo Fioreglut Dolci: the gluten-free flour blend (miscela di farine) of Caputo's Fioreglut line for cakes, biscuits and other sweet baking. It contains sugar, a raising agent, psyllium fibre, guar and iodized salt. Caputo lists 1% protein and publishes no W or P/L, since there is no gluten network to measure. Sold in 500 g and 1 kg bags. Hydration comes from the recipe.
Bakes with this flour
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Fioreglut Dolci vs Auris Pura
Fioreglut Dolci | ||
|---|---|---|
Strength | — | — |
Protein | — | 4.9% |
Hydration | — | — |
Maturation | — | — |